-Waldine Van Geffen-VGHC42A
4 cn Whole kernel corn; 12oz ea
-or
12 Fresh ears of corn; cut off
-the cob
1/4 lb Butter
1/2 Green pepper; dice
1/2 Red pepper; dice
1 md Onion; dice
1 lg Fresh tomato; dice
1 lb Cooked crawfish tails
Salt and pepper
Melt butter. Add veggies and cook, covered, until
onions are translucent and corn is beginning to be
tender (if using fresh corn). Add crawfish for last 10
minutes of cooking and continue cooking until corn is
tender. Freeze if desired. (wrv)
